Saturday August 24th, Galvanized Jazz at Music Mountain. The best jazz band in Connecticut! Book Now!
Saturday August 24th, Galvanized Jazz at Music Mountain. The best jazz band in Connecticut! Book Now!

Connecticut Farm-to-Table Dining: 5 Fall Flavors at Morgan’s Restaurant

1. New England Clam Chowder

Just because we’re not situated by the sea doesn’t mean we can’t pull off an authentic clam chowder. Chef Welch is a native Mainer himself, and no stranger to the New England staple. The fall-winter menu at Morgan’s features a chowder with a northwestern Connecticut twist, incorporating Applewood bacon, new potatoes, and fresh thyme from our backyard garden — it’s just the right way to kick-off off a dinner full of farm-to-table fare.

2. Marinated Grilled Vegetables

When in Rome, you do as the Romans do; when at a farm-to-table restaurant in Connecticut, you dig into delectable fall veggies. Our selection of off-the-grill ingredients includes local squash, carrots, onions, and earthy potatoes, all of which are sourced from our list of nearly two dozen local farm partners.

3. Stir Fry

A newer dish at Morgan’s (but an instant classic), our stir fry is comprised of sesame, soy, coconut rice, and of course, an eclectic mix of vegetables fresh off the farm. You can even cast your own star of the plate — protein it up with skirt steak or turf chicken from our neighbors at Q Farms over in Sharon, satisfy your seafood cravings with Pearl Island shrimp or diver sea scallops, or just keep it green with an all-veggie entree.

4. House Mash

What’s an autumn farm-to-table dinner without sinking your fork into some spuds? Along with the rest of our ingredients, we source our potatoes from farm partners throughout the Litchfield Hills, fitting for our homestyle house seasoning with fresh garden herbs. You won’t go wrong electing to order our house mash as a side to any main course, but popular pairings include Q Farms cut of the day and diver sea scallops.

5. Chimichanga

Fall presents an opportunity and a challenge to spice up our cooking techniques, and the chimichanga at Morgan’s is our response to that challenge. With caramelized onion, salsa verde, and a black bean purée to blanket those blackened vegetables and roasted chicken, this hearty dish is a must for southern cuisine lovers.

?While the fall flavors at our farm-to-table restaurant alone warrant a trip to Connecticut, the autumnal attractions extend well past the plate. Make a reservation here at Interlaken Inn to keep close to all the seasonal tastes, fall festivities, and vivid views awaiting in the Litchfield Hills. If it’s late in the season, don’t worry — our fall focused-menu continues well into the winter.

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